In a mixing bowl whisk together the cream, coconut cream, salt and vanilla.
In a seperate mixing bowl whisk together the cocoa powder, coffee granules and sweetener.
Slowly whisk the wet ingredients into the dry ingredients until well combined.
Transfer mixture to a pot and heat over a low heat until the sweetener begins to melt, stirring consistently.
Remove from the heat and set aside.
Whisk the egg yolks until light and fluffy.
Stir ¼ cup of the warm chocolate cream into the whisked eggs until well combined.
When combined, pour all of the egg mixture into the chocolate cream and whisk.
Return the chocolate cream mixture to a low heat and stir with a spatula for 5-6 minutes until it begins to thicken.
Remove from the heat. Pass the mixture through a sieve and into a clean mixing bowl.
Place the mixing bowl into the fridge to chill for 4 hours or overnight.
When chilled pour the mixture into the bowl of an icecream machine and churn according to the directions from the manufacturer.
When the ice cream has finished churning transfer to a glass sealable container and store in the freezer until ready to serve.
One Response
Excellent